I’m a big advocate of food never going to waste! So whenever I have extra vegetables getting lonely in the fridge, I often sauté them and toss with pasta, scrambled with eggs, or stuff into a burrito. Sometimes I create new flavors of hummus with them, too. So I decided it was time to write down the recipe and share it with all. This is my roasted vegetable version of hummus. I made this particular recipe with broccoli. But you can swap out the broccoli and replace with nearly any veggie that roasts well. (Hint: Try it with roasted beets; the hummus will be pink!) You can go heavier on the vegetables if you wish, too. Serve it like you would traditional hummus, such as a dip along with pita wedges, or enjoy in any non-traditional way you choose, such as a sandwich spread or an intriguing pasta sauce!

Calories saved: 160

Why it’s better for you? Beyond beans … it’s beans + veggies + green tea.

The “Before” Recipe

Inspired by: hummus for real

http://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe.html

Per serving: 260 calories, 13g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 330mg sodium, 30g total carbohydrate, 8g dietary fiber, 5g sugars, 10g protein

Tasteover Tips

• Don’t let veggies go to waste; they can add great taste and intrigue to otherwise traditional recipes
• Rather than adding a small amount of water to a recipe, consider adding a flavorful liquid, such as unsweetened green tea, to make it tastier and potentially more nutritious
• Do add a hint of an earthy spice, like cumin, to hummus; it adds fragrance and flavor depth